Summer has passed by us quickly. It took our tomatoes the whole season to grow on an apartment balcony. We now have three ripe tomatoes. The rest are still pretty green and it's getting chilly out. Some people suggested harvesting them and leaving them on the counter. Other people suggested a green tomato pie. You know how much I like pies. There's no need to guess which route I chose.
The recipe I used is a simple one. It's very much like an apple pie recipe. The cooked green tomatoes tasted to me like plums.
Green Tomato Pie
Crust: from JoyofBaking
2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp granulated sugar
1 cup (2 sticks) butter, chilled
1/2 cup ice water
Filling: from About.com Southern Food
6 medium to large green tomatoes, quartered and sliced
grated peel from 1 lemon
juice from 1 lemon
1/2 tsp salt
1/4 tsp ground cinnamon
3/4 cup granulated sugar
2 tbsp cornstarch
1 tbsp butter
1 tbsp milk
Demerara sugar for sprinkling
Pulse the flour, salt, sugar, and butter in a food processor until it resembles coarse cornmeal. Add ice water and pulse until it comes together into a ball. Form into two disks, wrap it in plastic wrap and chill for 30 minutes in the fridge. My tiny 2 cup food processor processed this twice to make two disks.
Preheat the oven to 400 degrees. Cook tomato slices, lemon peel, lemon juice, salt, and ground cinnamon in a medium saucepan over low heat. Combine sugar and corn starch and stir into the mixture. Cook about twenty minutes, or until tomatoes are softened and filling has a thick consistency. It never really turns clear for me. Add butter and remove from heat.
Roll out the crusts for a 9-inch pie pan. Pour in the filling, top with crust. Cut slits and brush the top of the pie with milk and sprinkle with Demerara sugar. Bake for 35 to 45 minutes until the crust is golden brown. Cool for an hour before serving.
Served with vanilla ice cream. I hope you enjoyed this post! Until next time!
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